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These tasty little goodies give you the salty crunch of a cracker along with the bite of rye bread. They aren't too overpowering, though - which is nice if you're not a huge rye fan. Scoop up some TJ' ...

So weird....but SO good! Roasted, crunchy edamame (soybeans) covered in dark chocolate. These are a lot like choc.-covered peanuts - same crunch, same salty/sweet combo. A really unique treat.

These are the only black beans I will eat straight from the can (well, heated up) without adding any additional spices or seasonings. They are delicious on their own, with rice, or in a chili or soup. ...

Oh. My. Goodness. These cookies are some of the best I have ever purchased! At first I was hesitant about vegan baked goods - no butter? no eggs?? - but these are WONDERFUL. Sweet, chewy, wonderfully ...

A delicious version of the original! When eaten with crackers or bread, this is reminiscent of a bagel with cream cheese and smoked salmon. Relatively low in fat and high in protein, with a nice zip f ...

Simply one of the best crackers...EVER! Light and crispy and coated with the same seeds and flavors you'd find on an "everything" bagel: poppy, garlic, sesame, fennel, salt....delicious! The crackers ...

A tangy brie cheese with less fat and calories than traditional varieties. My initial thought was, isn't brie SUPPOSED to be oozing with fat? (Think double creme brie melting in some phyllo dough!) Bu ...

Nilla Wafers, move over! These cookies have got you beat! Light, thin, crispy butter cookies flecked with real vanilla bean. These are a grown up's vanilla wafer and are great on their own, with milk, ...

A sweet and herby mix of cashews, peanuts and almonds flavored with a blend of rosemary and thyme. The herbs aren't overpowering and complement the nuts quite well. Great for a snack or cocktail party ...

Ingredients 2 teaspoons canola oil 1 pound peeled and deveined large shrimp 1 tablespoon Trader Joe's Garlic Mustard Aioli 1/8 tsp cayenne 1 - 2 tbsp vegetable or chicken broth, or water if broth is not available 1 lemon, juiced Preparation 1. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp to pan; sauté 1 minute. Add mustard and pepper; sauté 2 minutes, stirring frequently. Add a splash or two of broth if sauce appears to stick to pan. Remove from heat when shrimp are pink and fully cooked; stir in lemon juice to taste.